Health for Body Mind and Soul

During times of festivity it is good to know that you can prepare those special mouth-watering meals for family and friends without losing sight of good nutrition. These recipes are sure to become some of your family favorites.

The key for guilt free holiday eating is moderation. Do enjoy the special dishes set before you on the table, but be sure to take small portions. To help you succeed request a small dinner plate, and eat only what can be placed on the plate without heaping food up in a mound. Do not request a second serving!

Don’t forget the beverages. Most beverages are loaded with empty calories and contribute to weight gain. So again moderation is the key.

Tofu Turkey

Ingredients:

2 lbs firm tofu

2 tablespoons vegetarian chicken-like seasoning (powder)

2 tablespoons gluten flour (optional)

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1 teaspoon ground sage

1 teaspoon ground thyme

1 teaspoon savory or marjoram

3-4 cups of stuffing (prepared)

1 tablespoon orange juice

2 tablespoon orange marmalade

1/4 cup sesame oil

1/2 cup Bragg Liquid Aminos or soy sauce

Method:

1. Place tofu in large bowl. Mash with potato masher until smooth.
2. Add herbs, pepper, salt, chicken-like seasoning, and gluten flour to tofu. Mix well
3. Line medium size  (round) colander with cheese cloth or a clean dish towel (can also use paper towel).
4. Place tofu mixture in colander and cover with cheese cloth etc.
5. Place colander in large bowl. Place a heavy weight on top of colander to press tofu for 2-3 hours. May even be left in fridge overnight.
6. Mix Braggs Liquid Amino, orange juice and marmalade together. Set aside.
7. Remove weight from colander.Remove colander from bowl. Scoop out tofu from the center of colander leaving approximately 1 inch of tofu around the insides of the colander.
8. Place prepared stuffing inside the scooped out tofu remains in the colander. Cover with the scooped out tofu mixture. Pressing down firmly.
9. Turn the colander over carefully on to an oiled cookie sheet. Shape in form of a turkey (bird).
10. Brush with Braggs Liquid Amino mixture. Cover with parchment paper then foil.
11. Place in preheated oven at 350 degrees for 1 hour. Brush with oil every 15 minutes during this time.
12. Remove parchment paper and foil. Bake uncovered for 45 – 50 minutes. Continue brushing with Bragg Liquid Aminos mixture every 10 -15 minutes until golden brown. For a crispy,  golden brown texture, broil for 5 minutes.
13. Remove from oven. Serve with your favorite gravy, roast potatoes, and green bean casserole.

Green Bean Casserole

Topping
1 large onion
1/4 cup flour
2 tablespoons bread crumbs
1 tablespoons Bakon yeast or nutritional yeast
1 tablespoon vegetarian chicken-like seasoning (powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground thyme, sage and cumin

Beans and Sauce
1 pound fresh or thawed frozen green beans, washed, trimmed, and halved
2 tablespoon olive oil
2 tablespoons flour
2 tablespoons vegetable bouillon powder
8 ounces sliced mushrooms
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1/2 teaspoon savory
2 cups soy or other milk alternatives
1/2 cup water

Method:
Place onions and other topping ingredients in a ziploc plastic bag. Seal and shake bag well to coat onions.
Coat cookie sheet with nonstick cooking spray. Spread onions evenly on cookie sheet. Place pan in preheated oven (350 degrees F). Bake for 30 minutes or until golden brown. Turn onions 2 or 3 times while cooking. Remove from oven when done.

Prepare beans while onions are cooking. In large skillet or saucepan place beans, water, 1 tablespoon vegetable bouillon, 1 clove garlic-minced, and savory. Cook for 10-15 minutes stirring frequently. Beans should be firm and green. Remove from stove. Set aside uncovered.

In large skillet add olive oil, mushrooms, garlic, remaining bouillon, cayenne pepper and cook over medium-heat for 4 to 5 minutes (stir occasionally). Combine flour with mixture. Add soy milk. Cook until mixture thickens (6-8 minutes). Remove from heat. Add green beans and 1/2 of the onions. Combine well. Place in ovenproof casserole dish. Top with remaining onions. place in oven (350 degrees F) and bake until bubbling (approximately 20 minutes).

Dessert

Bavarian Cream Pie

Nut crust

1 and 1/2 cup raw almonds with skin

1/8 teaspoon salt

1/2 teaspoon vanilla

2 tablespoons maple syrup

1. Grind nuts in processor or coffee grinder until fine.
2. Add vanilla and maple syrup to nuts. Blend briefly.
3. Coat 6 X 12 inch glass baking dish with oil
4. Put nut mixture into baking dish. Evenly distribute mixture in bottom and around sides of baking dish patting firmly.
5. Bake at 350 degrees F for 10 – 20 minutes or until golden brown.

Bavarian Cream

1 cup raw cashews

1 and 3/4 cups coconut milk

1/2 cup honey plus 1 tablespoon honey

1/4 cup carob powder

1 teaspoon salt (or to taste)

1 tablespoon vanilla

1 and 1/2 tablespoon maple extract

3 tablespoons unflavored Emes Kosher-Jel or agar agar

Method

1. Blend cashews and 1 cup coconut milk in blender until creamy
2. Add honey, carob, salt, vanilla and maple syrup and blend.
3. Place remaining coconut milk in saucepan. Add Kosher-Jel and heat until just about boiling.
4. Add mixture to contents in blender. Add ice cubes to bring mixture to 4 cup mark on blender. Blend until smooth and creamy.
5. Pour into nut crust. Cover with plastic wrap. Place in refrigerator. Chill until set. Can be prepared overnight.